This semester we will jump into the wild and fun study of foodservice management. This course takes a deep dive into the organization, management theory, and principles of food systems to include menu planning, quality control, food and non-food procurement, facility design and maintenance, financial management, and regulating agencies. It is my hope that together we connect the theory of food systems to real life through field trips, professional interviews, guest lecturers and virtual learning to prepare you for a successful career in management and/or the successful passing of the RDN exam. Let's have a great semester!